Ingredients
- 2 tablespoons margarine
- 2 tablespoons flour
- 1 cup low-fat milk
- 2 onions, diced
- 4 stalks celery, diced
- 450g tin fish
- 3 hard-boiled eggs
- parsley (if you have it)
- ½ cup each grated cheese and fresh breadcrumbs
Method
Melt margarine in a small saucepan, add flour and cook for one minute.
Take off the stove and gradually stir in the milk. Put back on the stove, stir, and cook until thick - about five minutes.
Lightly sauté onions and celery in 1 tsp margarine until golden but not brown.
Lightly break up the fish. Add to the sauce with the parsley and chopped hard boiled eggs.
Pile into a large oven dish and cover with the cheese and breadcrumb mix.
Cook in a 180°C oven for about 20 minutes, or until it is heated through and topping is golden.
Variations:
- Add as many other vegetables as you can
- Use fresh fish. Small pieces are often very cheap.
- Add 1 Tablespoon of curry powder to the onions and celery